Overlord pig face
1. Wash half a pig's head, soak it in a boiling water pot, then take it out and drain it.
2. Marinate the pig's head in an old pot for 2.5 hours, then cook it, gouge it out, steam it in a steamer for 2 hours, and take it out and put it on a plate.
3. Heat the oil in the pan, add dried chili 100g, dried chili 20g, scallion 50g and Laoganma hot sauce, stir-fry until the color changes, add Jiang Mo 40g, minced garlic 50g, chili noodles 50g, spice powder 15g and white sugar 5g, add a little water, stir-fry 50g fresh chili, and then take off the pan.
Hemu fish
Making:
1. Take 1 fresh carp (about 750g), slaughter and clean it, insert a flower knife on each side of the fish, and then season it with ginger, onion, pepper noodles and cooking wine to remove the fishy smell.
2. Steam the carp with good taste for 6 minutes, take it out and put it on a plate.
3. Heat the oil in the pot, stir-fry the fresh green and red pepper, minced garlic and salty sauce, then pour it on the steamed carp, sprinkle with chopped green onion and serve.
Tibetan spicy mutton chop
Making:
1. Put the sheep in a Sichuan-style pot, marinate them first, take them out to cool, and then cut them into pieces.
2. Heat the olive oil residue in the pot. When the lamb chops are fried to reddish brown, remove and drain the oil.
3. Leave the bottom oil in the pot, stir-fry garlic cloves, dried Chili Festival and green Chili Festival, stir-fry with lamb chops, add salt, cumin powder and a little red oil and olive oil, and serve.
Roasted Chili peppers and upturned shells
The warped shell, a fresh river meat, is very delicate. Cooking with roasted peppers is rare in the industry, and the dishes made in this way are tender, delicious and attractive.
Making:
1. Slaughter the fish with warped shells first; Then put the green prickly ash pepper on the charcoal fire and bake it into burnt pepper, and then pound it into pieces for later use.
2. Cook the fish in a fresh soup pot with ginger, onion, salt and cooking wine until it is just cooked, remove it and put it in a tray.
3. Put a little oil in another pot, add Jiang Mo, minced garlic and chopped roasted pepper, stir-fry until fragrant, add appropriate amount of water, add salt and monosodium glutamate to taste after boiling, thicken the pot and spoon on the fish.
4. finally, sprinkle chopped green onion and leek festival on the fish, then pour a little hot oil and stir-fry until fragrant.
Braised duck with sand ginger
Making:
1. Wash the ducklings and chop them.
2. Put an appropriate amount of oil into the pot, stir-fry the duck pieces to steam, add star anise, ginger powder and scallion to stir-fry until fragrant, add fresh soup, add oyster sauce, fresh soy sauce, monosodium glutamate and chicken powder, simmer on low heat until the duck pieces are cooked, and serve for later use.
3. Wash the pan, re-ignite, heat it with a little salad oil, add a little ginger powder, fresh peppers and ginger slices, stir fry, pour in cooked duck meat and original soup, then add green and red peppers and fried small potatoes, add monosodium glutamate and chicken powder when collecting juice, stir fry evenly, and put in a hot casserole.
Tujia sanxiaguo
Making:
1. Wash pig's hands and chicken's feet, chop them into small pieces, soak them in boiling water and take them out.
2. Mix a little soy sauce in the fishing basin, mix the pig's hands and chicken feet, fry them in the oil pan until the surface color is golden, and then cook them in the brine pan.
3. Clean the fat sausage, simmer it in the boiling water pot, then take it out and cook it in the salt water pot, then take it out and cut it into pieces.
4. Put the salad oil into a clean pot, stir-fry the dried Chili festival, pepper, douban, ginger slices and garlic slices, then add the marinated pork hands, chicken feet and fat intestines, add a proper amount of fresh soup and add oyster sauce, monosodium glutamate and chicken powder to taste, then add small potatoes and green beans and simmer slowly. When you see juice in the pot, pour in sesame oil, turn it over and put it on the plate, sprinkle with chopped green onion and serve.
Stewed Liaoshen with Ear Noodles
Making:
1. After the flour is put into a basin, add water, salt and a little olive oil, knead it by hand into a dough with moderate hardness, then knead it into long strips and cut into small pieces. Then pinch them into the shape of a cat's ear one by one with your thumb and put them in a boiling pot to cook for later use.
2. After Liaoshen grows up, simmer it with broth, remove it and cut it into sections, and then put it in a small bowl.
3. Beat half the carrots into juice.
4. Cut the other half of carrots, green bamboo shoots and winter bamboo shoots into small dices and cook them in a boiling water pot for later use.
5. Boil the broth in a pot, add carrot juice to adjust the color, and then cook the ear noodles, diced carrots, diced green bamboo shoots and diced bamboo shoots for a few minutes, adding salt and monosodium glutamate to adjust the taste. After the thicken is thinned and drizzled with a little olive oil, take it out of the pot and scoop it into a small bowl filled with Liaoshen segments, and serve.
Turtle with minced meat
This minced turtle is made on the basis of traditional Sichuan cuisine, such as minced roasted sea cucumber and minced fried vermicelli.
Making:
1. Slaughter the soft-shelled turtle, chop it, soak it in boiling water, and take it out for later use.
2. Put the minced pork fat into the pot, add Jiang Mo, salt and Hanyuan pepper powder, and stir-fry into minced meat for later use.
3. Heat the oil in a clean pot. First, add Jiang Mo, minced garlic, minced pickled pepper, millet pepper and bean paste, stir-fry until fragrant, and then add turtle pieces and minced meat. Stir-fry a little, add a proper amount of fresh soup, add salt, sugar and monosodium glutamate to taste, and switch to low heat until the turtle slices are cooked and tasty. After collecting the juice, sprinkle celery powder and chopped green onion, and serve immediately.
Xiangjiang garlic group
This is the most typical seafood vegetable in Neijiang. Sauce balls are cooked quickly in a pressure cooker, and the dishes are bright yellow and rich in garlic flavor.